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In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
A dark-on-light painted pattern was then applied. [18] From this beginning, Minoan potters already concentrated on the linear forms of designs, perfecting coherent designs and voids that would ideally suit the shape of the ware. Shapes were jugs, two-handled cups and bowls.
The earliest known Kamares ware pottery was made during the Middle Minoan IA period (c. 2100-1925 BCE). In this era, the style already made use of polychromy. [1] Examples from this period have been found at Mochlos and Vasiliki in eastern Crete, at Patrikies in the Messara Plain, as well as in the West Court of the palace at Knossos.
Vernon continued to produce a number of original Poxon patterns until 1933 when an earthquake destroyed most of the remaining Vernon/Poxon China ware stock. As a result, Vernon Kilns took the opportunity to create a new set of dinnerware molds: The result was the pottery company's first original dinnerware shape, Montecito . [ 1 ]
In the Chania region, salty kalitsounia are found, stuffed with the locally made mild whey cheese mizithra, or various herbs from the Cretan land (without cheese) [citation needed] and the sweet kalitsounia, also stuffed with mizithra but with honey poured on top.
There are many different shapes depending on where the vessel was made, and when. The body is the area between the orifice (opening) and base (bottom). The maximum diameter of a vessel is usually at the middle of the body or a bit higher. There are not many differences in the body; the shape is pretty standard throughout the Mycenaean world.
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Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.